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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch, Madoka Hirashima.

by Nussinovitch, A | Hirashima, Madoka.

Material type: Text Text; Format: available online remote; Literary form: Not fiction Copyright date: 2014Publisher: Boca Raton, [Florida] : Taylor & Francis/CRC Press, [2014]Other title: Using hydrocolloids for thickening, gelling, and emulsification.Online access: Click to View Availability: No items available.

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Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch.

by Nussinovitch, A [author.].

Material type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Chichester, West Sussex, England : Wiley-Blackwell, 2017Copyright date: 2017Online access: Click to View Availability: No items available.

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Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch.

by Nussinovitch, A [author.].

Material type: Text Text; Format: available online remote; Literary form: Not fiction Publisher: Chichester, West Sussex, England : Wiley-Blackwell, 2017Copyright date: 2017Online access: Click to View Availability: No items available.

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